"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Venezuelan Arepas / Arepas Venezolanas Recipe

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This recipe for Venezuelan Arepas / Arepas Venezolanas, by , is from La Cocina de los Rodriguez!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Rodriguez
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 bag of Pan flour (precooked)
1 cup of water (aprox)
1 egg
salt to taste

1/2 bolsa (funda) de harina Pan (precocida)
1 taza de agua (aprox)
1 huevo
sal a gusto

Directions:
Directions:
Mix the flour with the egg and salt. Add water little by little mixing and kneading with hands until it gets a dough-like consistency that doensn't stick to the mixing bowl. Make small patties and fry in hot oil.

Mezclar la harina con el huevo y la sal. Ir aņadiendo el agua poco a poco mientras mezcla con las manos formando una masa de harina que pueda agarrar como una bola y que no se pegue del molde. Hacer tortitas redondas con las manos y freir en aceite a fuego mediano.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
Serve plain or slice open like pita bread with butter, cheese or meat or chicken stew (see recipe). To make the "reina pepeada" mix chopped avocado with mayonaise, grated cheese (provolone or mozarella) and a pinch of adobo and stuff the arepa with the mix,

Sirvanse solas o abiertas como un pan pita y rellenas de matequilla, queso o carne guisada (ver receta). Para hacer la arepa reina pepeada mezcle pedacitos de aguacate con mayonesa y queso (provolon o mozarella) y una pizca de adobo y rellene la arepa.

 

 

 

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